Lemon Cheesecake Souffle Recipes

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Coat a 2-quart souffle dish with cooking spray. Fold a sheet of foil or parchment in half lengthwise, wrap it around the outside of the souffle dish, and secure it in place with kitchen string so it forms a collar that rises 3 inches above the sides of the dish. Coat the inside of the dish with the cookie crumbs, leaving any loose crumbs in the bottom of the dish.
• Combine the ricotta, yogurt, 1/3 cup sugar, lemon juice, flour, egg yolk, lemon zest, vanilla, and salt in a blender container, cover, and process until the ricotta is smooth, scraping the sides as necessary. Transfer the mixture to a large bowl.
• Beat the egg whites and cream of tartar in a clean mixing bowl at high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
• Fold about 1/4 of the whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites. Pour the mixture into the prepared souffle dish and bake for 45 minutes, or until the top is golden and the center is set.
• Immediately spoon the souffle into bowls and surround each serving with 1/4 cup berries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
• To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
• Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
• To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
• Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
• Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
• To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
• Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Steps:

• Sprinkle half the graham crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
• Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender. Pour into large bowl. Stir in COOL WHIP.
• Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.

Steps:

• Preheat oven to 170°C.
• Butter the cake pan.
• In a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well.
• In a large bowl with an electric mixer, beat together egg white and sugar until fluffy.
• Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX).
• Put the batter into the cakepan, smooth the top.
• Bake in water bath, about 70 minutes, or until a tester come out clean.
• You must take the cakep an away immediately when you take the cake out from oven.
• Serve when it's hot,with fruit coulis.

Steps:

• Adjust oven rack to lower-middle position and preheat to 450°F. This recipe requires an 8-by-3 3/4-inch round pan, whether springform, non-latching with a removable bottom, or a traditional cake pan. With a two-piece pan, wrap the bottom in foil before attaching the sides. With a solid pan, line the bottom with parchment paper. In either case, lightly grease the pan.
• Add the crumbs, butter, and salt to the prepared pan, stir with a fork until well combined, and then compress into an even layer.
• Combine cream cheese, goat cheese, lemon juice, vanilla extract, salt, and orange flower water in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until roughly combined, then increase to medium and beat until smooth, about 5 minutes; halfway through, pause to scrape the bowl and beater with a flexible spatula.
• Reduce speed to medium-low, add sugar all at once, and mix until well combined. Set a fine-mesh sieve over the bowl, crack in the eggs, and whisk until they pass through; discard any clots that remain. Resume mixing on low until well combined, then scrape the bowl and beater once more.
• In a 1-quart stainless steel saucepan, bring the cream to a full boil. Add to batter while mixing on low; this helps release any air pockets introduced in mixing. Use immediately, or refrigerate until needed-up to 1 week (bring to room temperature before baking).
• Pour into the prepared pan and place on a baking sheet. Bake until the cheesecake puffs 1/2 inch over the rim of the pan and is golden on top, about 20 minutes. If necessary, rotate the baking sheet halfway through baking to ensure even browning.
• Turn off the oven and open the door to vent for 10 minutes. Close the door, set oven to 250°F, and continue baking until the outer edges of the cheesecake feel firm and the center registers 145°F on a digital thermometer, about 35 minutes.
• Cool cheesecake for 15 minutes, then run a thin knife around the sides to loosen (this helps the cake settle evenly as it cools). Cool for an hour more, then cover and refrigerate until cold, at least 12 hours.
• Loosen the sides of the cheesecake with a thin knife. For a springform pan, simply pop the latch and remove the sides. For a non-latching pan, set on a large can of tomatoes or similarly sized object and use both hands to carefully drop the outer ring. For a solid cake pan, let stand in a few inches of scalding water until the pan feels warm. Drape the cake with plastic wrap and invert onto a large flat plate. Remove the pan or the bottom of a two-piece pan, peel off the parchment, and invert onto a serving plate.
• Cut with a long thin knife, pausing to clean the blade under hot running water between slices. Tightly wrapped in plastic, leftovers will keep for up to 10 days in the fridge.
• Cut with a long thin knife, pausing to clean the blade under hot running water between slices. Tightly wrapped in plastic, leftovers will keep for up to 10 days in the fridge.
• Cookie Crumb Cheesecake: Replace the Graham Cracker crumbs with an equal amount of Oreo crumbs or Nutter Butter crumbs.
• Fromage: For a truly cheesy cake, reduce the cream cheese to 24 ounces, omit the goat cheese, and divide the remaining 16 ounces between two or more of your favorite soft, rich cheeses. Some of my favorites include Fromage d'Affinois, Saint-Marcellin, Bûcheron, mascarpone, and even Saint Agur (a particularly creamy blue). Their flavor will shine through clearly, so choose something you know and love.
• Green Tea Cheesecake: The herbal, mossy flavor of Japanese green tea provides a lovely counterpoint to the tangy richness of cream cheese. Simply whisk 2 tablespoons matcha (not bagged or loose green tea) into the sugar and proceed as directed.
• Pumpkin Cheesecake: Reduce cream cheese to 1 1/2 pounds (3 cups), replace lemon juice with ½ ounce (1 tablespoon) dark rum, and increase kosher salt to 1/2 teaspoon. Along with sugar, add 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, and 1/2 teaspoon ground cloves. Omit heavy cream, and replace with 15 ounces (1 2/3 cups) pumpkin puree. If you like, serve with butterscotch sauce and a sprinkling of toasted hazelnut pieces.
• Gluten-Free: Prepare crust with the Gluten-Free variation of my Crispy Whole Wheat Graham Crackers (TK LINK TO RECIPE); thanks to the roasted soybean flour in the dough, they bake up with a nutty richness much like classic whole wheat.